Summer is the perfect time to eat colorful foods. My new favorite thing: Stove top oatmeal with bananas, peanut butter, and blueberries!
Another easy way to get in a lot of colorful veggies is to make a stir fry. Almost any vegetable tastes good in a stir fry so the sky is the limit.
Making this stir fry was also a good excuse to experiment using my new food scale!
Call me a loser, but I love this scale!
Benefits of using a food scale include:
- Portion control
- More accurate baking
- Track nutritional data
- Convert amounts from metric to standard or vice versa depending on what recipe you're using.
- Determine a more accurate portion size as some packaged foods are inaccurate (or so some say on the interweb)
I'll list the nutritional info of the stir fry in a bit - and if you're like me, you will be surprised at the data! First, I must share one of the stars of this stir fry. How gorgeous are these carrots?! These are organic, which may add to their vibrant color. I try to buy my carrots organic if I can because they are on the Dirty Dozen list.
Here are the list of ingredients and the weights and calorie count of each item that I added:
- Potato: 151 grams, 106 calories (one TINY potato! Can you imagine the calories in those ginormous baked potatoes you can get in restaurants?)
- Red pepper: 81 grams (about half), 25 calories
- Celery: 86 g (2 stalks), 14 calories
- Carrots: 174 g (3 carrots without greens), 71 cal
- Green onion: 67 g, 21 cal
- Green beans: 115 g, 36 cal
- Broccoli: 161 g, 55 cal
- Mushrooms: 134 g (about 6 brown button mushrooms), 36 cal
- Cabbage: 214 g, 66 cal
- Canola oil: 32 g (about 2 tbsp), 283 cal!!! (Good lord.)
- Chowmein noodles to sprinkle on top: 13g, 69 cal
- Soy sauce: About 30 cal
- Sweet and Sour Sauce: About 90 cal
- TOTAL calorie count: 902 calories!!
So pretty. And tasty.
So happy it's the weekend!